Yeast-Dough Easter Basket Set
This set contains ingredients and tools for making the basket: baking mix, release spray, a hemisphere baking mould and royal icing, plus edible grass and satin ribbon for decoration.
The second image shows all items included in the set.
Exact contents, including detailed product and food information:
Hemisphere baking mould 20cm
2 x milk-roll baking mix 500g
Professional cake-release spray 200ml
Champagne satin ribbon 14mm, 30 metres
Royal icing mix 500g
Edible grass 30g
Recipe card
Preparing the Easter basket
Ingredients for 1 basket:
2 x 500g milk-roll baking mix
370ml water at 26°C*
100g whole egg, approx. 2 eggs*
35g room-temperature butter*
150g royal icing
Toothpicks for assembly*
For decoration:
Edible grass
Napkins*
Ribbon
Coloured eggs, chocolate, liqueurs, chocolates, biscuits or similar items as desired*
*These items are required separately.
Place all the flour and yeast in a bowl and combine. Add 340ml water, 35g butter and 36g whole egg. Knead in a food processor for 3 minutes at low speed, then for 5 minutes at a faster speed. Remove the dough from the bowl immediately after kneading, shape it into an oblong and cover it with cling film.
Use a dough scraper to remove a small portion of dough and roll it into a strand approx. 11.5cm thick and about 33cm long. Make several strands in this way and first arrange them vertically next to each other on a towel. Weave further strands horizontally through them to form a basket pattern measuring approx. 33 x 33cm. Cover the woven strands with a towel from time to time to prevent them drying out.
Use the hemisphere baking mould to draw a circle on baking paper and set it aside. This template will be used later to shape the wreath.
Grease the outside of the mould with cake-release spray and lay the woven dough over it. Trim the excess with a dough scraper and set it aside, covered with film.
Carefully brush the yeast-dough basket with whole egg and bake in a preheated oven at 175°C conventional heat for approx. 30 minutes until golden. Leave to cool.
Meanwhile, divide approx. 270g of the remaining dough into 3 equal pieces for the wreath. Roll each piece into a strand approx. 95cm long and 1cm thick, then braid the strands. Use the marked template to arrange the braid in a circle on the baking paper. Brush with whole egg and bake in the preheated oven at 175°C conventional heat for approx. 30 minutes until golden.
Carefully release the cooled basket from the mould and set it aside.
For the handle, grease the mould again with cake-release spray. Roll out the remaining dough thinly, divide it into 2 pieces and twist them into a cord approx. 33cm long. Lay the handle over the hemisphere mould, brush with whole egg and bake at 175°C conventional heat for approx. 30 minutes until golden.
Assembly:
Beat the royal icing powder with 2030ml water for approx. 5 minutes. Use a mini palette knife and prepared royal icing to attach the yeast-dough wreath to the basket. Attach the handle in the same way using icing and 2 toothpicks.
Decoration:
Decorate the joins at the handle and wreath with ribbon. Line the basket with napkins if desired. Pull apart the edible grass and place it in the basket. Fill with coloured eggs, homemade chocolates, chocolate or other treats as desired.
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